17: Battling Biofilm – Strategies and challenges in food industry hygiene
Biofilm might sound harmless, but for food manufacturers, it’s a hidden threat that can take a serious toll on hygiene standards – and on your bottom line. Left unchecked, it risks production downtime, costly recalls, and long-term damage to your reputation.In this episode of ‘Behind Clean Lines’, Mikkel Svold is again joined by Debra Smith, a global hygiene expert and biologist at Vikan. Together, they cut through the jargon and get straight to the practical advice on tackling biofilm; What it isWhy it’s a challenge and most importantly,What you can do about it. Deb shares real-world tips, from getting your engineering and hygiene teams on the same page, to using smarter cleaning tools and detergents that actually work.If food safety and protecting your operations matter to you, this episode is worth your time. Give it a listen, and take away ideas you can act on today.In this episode, you'll learn about:1. Differences between biofilms and single-celled microbes in cleaning.2. Effective cleaning methods for combating biofilms in food factories.3. Importance of validated cleaning and disinfection protocols.4. Role of a cross-functional task force in biofilm management.5. Emerging technologies for improved biofilm control.6. Strategies for nurturing a strong food safety culture.Episode Content00:09 Introduction to the episode and guest, Deb Smith 00:53 Key differences between biofilm and single-celled microbes 01:45 Effective cleaning and disinfection methods for biofilm 04:10 The concept and importance of a joint task force 07:06 Common contradictions in hygiene and engineering teams 10:49 Emerging technologies for biofilm management in food industry 12:23 First steps for implementing better hygienic practices 14:04 Challenges of instilling a strong food safety cultureProductionThis podcast is brought to you by NGI A/S.This podcast is produced by Montanus.
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16: How Factory Layouts and Installations Impact Food Safety
Are your production installations doing their job, or are they holding your production back? It’s easy to overlook their impact, but production installations like electrical raceways play a key role in keeping your operations safe, clean, and efficient. In this episode of ‘Behind Clean Lines’ we sit down with Steve Voelzke from Robroy Industries to tackle this often-missed priority in food production. Steve shares straightforward tips on getting your production and overhead installations right — whether you're planning a new facility or upgrading an existing one. We’ll talk about practical solutions for avoiding contamination risks, cutting downtime, and designing for flexibility. Plus, Steve shares lessons from real-world projects that can help you prevent costly mistakes. In this episode, you'll learn about:• Practical improvements for overhead production installations. • Strategies for achieving cleaner production environments. • The impact of effective design on food safety compliance. • Insights on overcoming challenges with retrofitting facilities. • Importance of ongoing education in facility construction and operation. • Enhancing collaboration across teams for better outcomes.Episode Content00:09 Introduction01:34 Current practices in overhead installations and design 02:24 Evolution of facility design over the last decade 03:41 Role of the Food Modernization Act in industry changes 05:49 Importance of training and audits during construction 07:06 Continuous improvement through client collaboration 11:06 Practical steps for OEMs in facility design and installation 12:57 Risks and costs of contamination in food production 13:45 Strategies for retrofitting existing production facilities 15:31 Closing thoughtsProductionThis podcast is brought to you by NGI A/S.This podcast is produced by Montanus.
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15: Biofilm – The Stubborn Threat to Food Safety Explained
What comes to mind when you hear “contamination” in food factories?For most people, it’s microbes. But there’s a bigger, tougher problem most don’t see: biofilms. These stubborn bacterial colonies are hard to remove and can lead to serious food safety issues.In this episode of ‘Behind Clean Lines’, we talk with Debra Smith, a global hygiene specialist and microbiologist at Vikan. She breaks down what biofilms are, how they form, and why they’re such a challenge to food safety.From a devastating listeria outbreak to critical cleaning practices, Deb shares real-world examples and practical advice to help protect your operations.We’ll look at the essentials—like equipment design and cleaning processes—and how they play a essential role in fighting biofilms. You’ll also learn how to build a stronger food safety culture within your team.Episode Content00:08 Introduction to biofilm and its importance 01:07 What is biofilm and how does it form? 02:42 Consequences of biofilm: A listeria incident 04:13 European biofilm cases: lessons learned 06:15 Key differences between microbes and biofilm 08:55 Growth conditions and timeframes for biofilm 11:10 Biofilm communication: Quorum sensing explained 12:47 Mitigating biofilm risks in food factories 14:22 Closing thoughts and future topics on biofilmProductionThis podcast is brought to you by NGI A/SThis podcast is produced by Montanus
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14: Risks from Above: Why Overhead Installations Matter in Food Manufacturing
Your mind is probably concerned with things like production efficiency, product quality and profit margins. Your thought go to contamination every now and then. Even to hygienic design. But have you ever thought about how the overhead spaces in your food facility impact hygiene? It’s surprising, but up to 15% of food contamination can stem from these often-overlooked areas!Join us in this episode of Behind Clean Lines as we speak with Steve Voelzke from Robroy Industries. Steve shares his insights on the vital link between electrical infrastructure and hygienic design in food factories. With us from Texas, he highlights how improved overhead planning can significantly reduce contamination risks.In this episode, you'll learn about:1. Why overhead installations are crucial in food factory design.2. How modern construction designs enhance hygienic standards.3. Case studies showing contamination from overhead conditions.4. Practical design strategies for safer food production environments.Episode Content00:08 Introduction to the episode and guest, Steve Voelzke 02:28 Importance of electrical infrastructure in hygienic design 04:51 Modeling electrical components: Why it's often neglected 06:01 Need for improved planning in overhead designs 08:15 Benefits of sealed equipment designs 09:20 Overview of existing standards and their gaps 12:05 Education's crucial role in construction's hygienic practices 13:45 Strategies for effective wash down of overhead systems 16:03 Aligning electrical and hygienic standards for better safetyThis podcast is brought to you by NGI A/SThis podcast is produced by Montanus
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13: 3 Challenges for OEMs Building for the Poultry Industry
As the labor market shifts, the conversation about automation's role in food production becomes more crucial.While machines are tireless, can they truly replicate the finesse of a human hand when it comes to tasks like deboning a chicken?Also, the demand for poultry is skyrocketing. With larger birds and faster processing lines, how does this affect your equipment design when you need to maximize throughput in limited spaces?And as consumers call for fresher, diverse products, how agile are your current designs to adapt to these changes? Join us as Nate Harrison from Pheonix Innovations shares insights into these challenges and the need for ongoing innovation. In this episode, you'll learn about:Navigating manual labor vs. automation in poultry processing.AI innovations enhancing equipment precision and efficiency.Tackling increased bird sizes and faster line speeds.Designing adaptable machinery for evolving consumer demands.Strategies for OEMs to stay ahead in poultry processing.Episode Content00:00 Introduction with Mikkel Svold and Nate Harrison01:10 Challenge 1: Automation vs. Manual Labor03:10 How AI could enhance poultry processing efficiency06:00 Current labor market conditions in poultry industry08:30 Challenge 2: Increased Bird Size and Line Speed11:10 OEMs need for efficiency amidst rising demand12:55 Challenge 3: Flexibility and Adaptability in OEM Design14:08 Meeting consumer demands for affordable poultry products16:25 Closing thoughts and recap of challengesThis podcast is brought to you by NGI.This podcast is produced by Montanus.
Behind Clean Lines is your go-to medium for insights into hygienic manufacturing, innovation, and design. You'll find expert knowledge on the design process, the strategic drivers, and mind set it takes to push innovation in manufacturing for food and beverage industries forward.The topics we'll discuss include:Strategic Growth Drivers in Hygienic ManufacturingThe Role of Collaboration in Innovation for the Food IndustryProduct optimization with Hygienic Design... and much more.This podcast is brought to you by NGI.---This podcast is produced by Montanus.
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